Korean spicy pork

Prep 15 min
Total 15 min
Plus 3 hours chilling time
Makes 4 Servings



1/2 cup
1/4 cup
Hellmann's mayonnaise
1/4 cup
1 tbsp
1 tbsp
dark sesame oil
garlic clove, minced
700 g
pork tenderloin, thinly sliced
green onions, thinly sliced
1 tbsp


  • WHISK mirin with mayo, soy, chili-garlic sauce, sesame oil, garlic and sugar in a large bowl. Add pork and stir until coated. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
  • HEAT a large frying pan over medium-high. Add oil, then pork mixture. Cook, stirring occasionally, until no pink remains, 5 to 6 min.
  • STIR in onions and sprinkle with sesame seeds just before serving.

Recipe was submitted by Mariko Pond, Toronto.

Home chef tip: The longer it’s marinated the better and since I like to prepare the dish in large batches, you can easily freeze a portion of the meat and save it for when you’re busy and in need of a good, tasty meal!

Shopping tip: Mirin is a sweet rice wine commonly used in Japanese cooking that you can find it in the Asian or ethnic aisle of your grocery store. In a pinch, you can substitute 1/2 tsp sugar dissolved in 1/2 cup white wine.

Years ago, when I visited one of my university roommates in her hometown of Vancouver, I stayed with her and her family. One night her mom made a really tasty dish that I couldn’t stop raving about. It was so good that I kept talking about it for as long as anyone would listen to me. My roommate didn’t think much of it since she grew up eating that Korean Spicy Pork dish on a regular basis. During my 5-day trip, I estimate that I had that dish at least once a day, even if it meant having it for breakfast since we also wanted to try the local restaurants. At the end of the trip, her mom offered to teach me how to cook the dish and I’ve been eating it ever since!


Calories 437, Protein 41 g, Carbohydrates 21 g, Fat 18 g, Fibre 1 g, Sodium 1308 mg. Excellent source of Zinc
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